Cheese Buns

12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter


---- Preparation ----

1. In large bowl combine butter and grated cheese.

2. Open buns and spread mixture inside.

3. Place on large cookie sheet and broil for 3-5 minutes.

4. Remove from oven and slice bun into 6 pieces and serve.

Cheese Ball Spread

1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce



--- Preparation ---

1. In medium bowl add all ingredients aand blend well. You might want to use yourbare hands.Mold into ball or even log.

2. You can roll in chopped nuts or even paprika.

3. Refrigerate 2 hours and serve with crackers.

Caper and Garlic Vegetable Dip

2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
1/2 cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
1/4 cup vegetable oil
1/2 cup olive oil
1/2 tsp. pepper
1/4 tsp. salt
2 tsp. lemon juice

1. In food processor or blender combine capers, garlic, chivesand parsley. Process until chopped fine.

2. Add in the egg, mustard, salt, pepper and lemon juice. Forabout 5 seconds.

3. Put the processor on slow blend and and in the olive andvegetable oil. When done it should have the consistency ofmayonnaise.

4. Add in the sour cream and blend well again. Taste to see ifit needs more salt, pepper or lemon juice.

5. Chill overnight and serve with fresh vegetables.

Cannelloni Brushetta

2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices

1. In food processor or blender combine beans, olive oil, salt and pimentos. Blend until smooth.

2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.

3. Spread bean mixture onto bread and broil for 3-5 minutes. Watching carefully not to burn.

4. Serve on nice dish.

Cancun Stuffed Mushrooms

2 lbs. mushroom, cleaned and stemed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil

1. Cut sausage into tiny pieces and fry in oil until browned.

2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.

3. Spoon mixture into mushrooms.

4. Bake for 20-25 minutes at 350.

Bell Pepper Dip

1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 cup sour cream
1 cup mayonnaise
2 tsp. parmesan cheese
1 tsp. paprika
1/2 tsp. parsley
1 tbsp oil

1. Cut and remove the seeds from the peppers. Chop the peppers into small piecesand saute in heated oil for 5-10 minutes. Remove from heat and place in foodprocessor or blender.

2. Add in all ingredients and blend until smooth.

3. Refrigerate for at least 30 minutes.

Barbecue Mini Meatballs

2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil

1. Blend all ingredients together except oil.

2. Make meatballs about the width of a quarter.

3. You can either fry them on top of the stove or bake them in the oven with the remainingbarbecue sauce.

4. If you fry them heat them for 5-10 minutes in the oven in the remaining barbecuesauce.

Barbecue Cocktail Meatballs

2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam


--- Preparation ---

1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.

2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes.

3. Serve with toothpicks.

Baked Clams

48 littleneck clams
1 1/2 cups bread crumbs
4 cloves garlic, minced
4 tbsp. roasted peppers, minced
4 tbsp. olive oil
1 tbsp. oregano

1. First clean clams. Pry them open with a butter knife (it issafer than steak knife). Cut out the clam and reserve in bowl.Save one side of the clam shell for serving. We will need 48halves.

2. In small bowl combine bread crumbs, garlic, peppers, oil andoregano. Mix well. Now with the clams, I prefer to chop up allthe clams into little pieces (my preference). If you choose tochop them up mix the chopped clams with other ingredients andspoon mixture into clams shells. If you choose not to, takewhole clams and place back in shell and spoon mixture over clam.

3. Place clams on large cookie sheet and bake for about 10minutes. If you like you can garnish with parmesan cheese andlemon.

4. Please make sure before placing clam back into shell that youclean them well.

Baked Artichoke Dip

1 Rye or Pumpernickel Bread, Round
1 lb. shredded cheddar cheese
7 green onions, chopped
1 can artichoke hearts, chopped
1 16 oz. sour cream
1 8 oz. whipped cream cheese
1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped

1. Preheat oven to 350.

2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.

3. In small saute pan cook onions and garlic in 1 tbsp. butter.

4. In medium bowl combine all ingredients and blend well. Add in the onionsand garlic mixture and blend well.

5. Scoop into bread mixture.

6. Place top of bread back on.

7. Cover bread completely in aluminum foil and bake for 60 minutes.

8. Serve with the pulled out bread or other breads or crackers.